5 lbs (2.25 kg) PEI mussels 1 red pepper, thinly sliced 2 shallots, thinly sliced 1/2 cup (125 mL) coconut water 2 tbsp (30 mL) rice vinegar 2 tbsp (30 mL) sodium-reduced soy sauce
Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
In a large pot set over medium-high heat, combine the red pepper, shallots, coconut water, rice vinegar and soy sauce. Bring to a boil.
Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
Stir mussels well to coat with sauce and transfer to a large serving bowl together with the broth.